easy, one bowl recipe perfect for fall
enjoy a fall time classic minus the gluten, dairy, soy, refined-sugar and grains!
These cake donuts are perfect if you have a sweet tooth, like me. They are super thick and fluffy. I also like to consider them slightly healthier than real donuts since these are not fried and use much cleaner ingredients.
You will need a donut pan for this recipe, usually you can find one for under $10 (I bought mine at my beloved Aldi’s a few years ago–well worth the purchase). If you do not have a donut pan, you may be able to make these into muffins or bars by altering the cooking time but I have not tested this personally. Let me know if you do!
This recipe makes 6 donuts:
- 1/4 cup sunflower oil
- 2 eggs
- 2/3 cup monkfruit sweetener
- 3/4 cup pureed pumpkin
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp pumpkin spice
- 1 cup paleo baking flour (or a GF all-purpose flour substitute)
- Optional: extra cinnamon & monkfruit to sprinkle on top
Preheat oven to 350F. Grease donut pan and set aside. In a large bowl, mix together all ingredients except for the flour. Once thoroughly combined, slowly add in the flour. Mix until thick and smooth. Fill the donut pan and bake for 20-25 minutes. Let cool for 5 minutes, then place on cooling rack and sprinkle a mixture of cinnamon and monkfruit on top (about 1 tsp total).
Enjoy right away or put in the fridge for later! These are great warm or dunked in coffee, tea or dairy free milk.